A Soup Bouquet

TO season soup with a soup bouquet, as it is called, which is another way of naming a bunch of sweet herbs, tie together with a white thread a small sprig of sage, a sprig of summer savory and thyme and parsley and a bay leaf. Drop the bunch into the soup you want flavored and let it cook in the soup for half an hour, if you have a moderate quantity of soup, and less time if you have less soup. The delicacy of the herbs is destroyed by long cooking, and by following that method you lose what you sought in making the bouquet.

Curry Balls For Soup

Mix half a cup of fine soft breadcrumbs with the yolks of two hardboiled eggs, a teaspoon of curry powder and half a teaspoon of salt. Pound well together and then stir in a raw egg to form a paste and hold it together. Form into small balls not larger than a hickorynut and drop into the boiling soup two minutes before serving.

Egg Balls For Soup

Boil five eggs till hard that is, about twenty minutes and then put them in cold water. Peel, and cut the whites in rings. Mash the yolks with the yolks of two raw eggs, beating the pulverized hard yolks well into the raw yolks. Add half a teaspoon of salt, a few drops of onionjuice, and a dash of cayenne. Form into small balls like marbles and drop into boiling soup two minutes before the soup is taken off the fire. Add also the rings made from the whites of the eggs.

EggAndCheese Balls For Soup

Mash together the yolks of five hardboiled eggs and two tablespoons of soft American cheese. Add half a tablespoon of salt and a pinch of cayenne. Blend these all together by mixing in the uncooked whites of two eggs. Form the paste into small balls and drop gently into boiling soup three minutes before serving.

Meat Balls For Soup

Any cold cooked meat may be used for soup balls, but veal is preferred as being most delicate. To one cup of minced meat add half a cup of breadcrumbs, two tablespoons of minced parsley, a tablespoon of thyme or sweet marjoram, and salt and pepper to taste. An egg is to hold these ingredients together, and it should be beaten a little and used as a wetting, mixing in till the meat is moist and pasty. Form into balls the size of a hickorynut, or a little larger, and lower gently in the soup and boil two minutes before taking the soup from the stove.

Winter Suet Balls For Soup

Have half a cup of suet chopped fine and freed from skin. To this add half a teaspoon of salt, pepper as you wish, and half a cup of flour. Mix and add icewater, a few drops at a time, while you stir. When you have a stiff paste, not wet and soggy, but merely sticking together, form in little balls like small marbles, drop in boiling soup and cook from five to seven minutes before serving.

Croutons For Soup

Take slices a third of an inch thick of stale bread, cut off the crusts, butter, and then cut in halfinch squares, or in pieces the size of a cent, or in triangles, diamonds, or other fancy shapes. Put in a drippingpan in a moderate upper oven and toast a light brown. Put four or five in a plate of soup when serving.

Another way to make them is to cut and then to fry a light brown in hot fat, or to put them in a fryingpan with a little butter and brown.

Bread Fingers For Soup

Cut off the crusts of stale slices of bread, cut the bread in fingers about four inches long and threequarters of an inch wide, lay in a drippingpan and toast a golden brown in a moderate oven.

BreadAndCheese Balls For Soup

Mix half a cup of fine soft breadcrumbs with half a cup of soft American cheese and half a teaspoon of salt and a dash of cayenne. When thoroughly blended stir to a paste with an uncooked egg. Form into small balls, not larger than a hickorynut, drop into boiling water and cook two minutes and then transfer to the soup. Or if you don't mind the balls coloring a clear soup, drop direct into the soup two minutes before serving.